tag:blogger.com,1999:blog-15895111.post7209827786770421033..comments2023-11-03T12:44:19.948+01:00Comments on Orwell's Picnic ~: A hearty Sunday lunchHilary Jane Margaret Whitehttp://www.blogger.com/profile/03771332473693479830noreply@blogger.comBlogger6125tag:blogger.com,1999:blog-15895111.post-19973719895028654212019-06-07T18:26:20.108+02:002019-06-07T18:26:20.108+02:00I've made this Chicken Pot pie several times a...I've made this Chicken Pot pie several times and it is quite good. https://www.tasteofthesouthmagazine.com/company-chicken-pot-pie/<br /><br />Use left over chicken, use the ingredients as specified or throw in other vegetable leftovers. It makes a great winter meal.<br />John F. Kennedyhttps://www.blogger.com/profile/16497490500148126673noreply@blogger.comtag:blogger.com,1999:blog-15895111.post-55984441691968405472019-06-07T13:26:47.815+02:002019-06-07T13:26:47.815+02:00Rubricarius,
Nope. The point of boiled or hot-cru...Rubricarius,<br /><br />Nope. The point of boiled or hot-crust pastry is that it retains the moisture of whatever is inside it. It's why you can make a meat pie with gravy using this method. The gravy may boil out of the steam hole a bit, but you get a nice filling. If you are dealing with leftover turkey or chicken dinner, make sure the gravy or jelly left over from roasting is included in the pie filling. If you're worried about it being too dry, if you didn't have much gravy to start with, you can just mix up a little oxo or bullion cube broth - boiling water and an oxo cube or packet - and add it to the filling. And i think for a pre-cooked filling, you don't have to bake it for so long. Try a very hot oven for a shorter time; this will heat up your filling to a good temp (same temp as for roast meat in the first place) and give you a nice crisp and browned pastry crust. Hilary Jane Margaret Whitehttps://www.blogger.com/profile/03771332473693479830noreply@blogger.comtag:blogger.com,1999:blog-15895111.post-40708544160762819022019-06-05T18:41:09.461+02:002019-06-05T18:41:09.461+02:00Looks good.
If you are interested in this sort of...Looks good.<br /><br />If you are interested in this sort of old fashioned cooking you may be interested in a Cookbook based on the adventure novels by Patrick O'Brian. A couple of women when through the 12 novels and selected a series of meals and dishes to recreate using historical cooking practices and ingredients (when possible). The book title is "Lobscouse & Spotted Dog - Which It's a Gastronomic Companion to the Aubrey/Maturin Novels of Patrick O'Brian"<br /><br />Here is their website where they have some photos and commentary on some of the dishes.<br />https://www.wwnorton.com/POB/SpottedD/welcome.htmJohn F. Kennedyhttps://www.blogger.com/profile/16497490500148126673noreply@blogger.comtag:blogger.com,1999:blog-15895111.post-9235725884479561502019-06-01T03:55:48.465+02:002019-06-01T03:55:48.465+02:00Oh my gosh! Two of my very favorite youTube channe...Oh my gosh! Two of my very favorite youTube channels in one blog post *faints*. Hope you're doing well, Hillary!KCKhttps://www.blogger.com/profile/09588682543367305991noreply@blogger.comtag:blogger.com,1999:blog-15895111.post-8740393674273517962019-05-31T14:03:26.636+02:002019-05-31T14:03:26.636+02:00Please explain how you would treat leftover chicke...Please explain how you would treat leftover chicken or roasted meat. If you baked that in a crust for an hour or so would it not dry out?Rubricariushttps://www.blogger.com/profile/05050302650867319277noreply@blogger.comtag:blogger.com,1999:blog-15895111.post-20515779005873804672019-05-26T18:32:55.903+02:002019-05-26T18:32:55.903+02:00Thanks for the tasty article with cooking videos. ...Thanks for the tasty article with cooking videos. For your readers, they should know that Jas. Townsend & Sons have many 18th century cooking videos at www.savoringthepast.netNIdahoCatholichttps://www.blogger.com/profile/17902295799846682496noreply@blogger.com